Crispy & Chewy! Rice Paper Sundae Skewers (Pan-Fried)
Crispy & Chewy! Rice Paper Sundae Skewers (Pan-Fried)
Healthy Snack Alternative: Making Rice Paper Sundae Skewers Without Frying & Delicious Spicy-Sweet Sauce Recipe
This dish brings back childhood memories for me, makes a fantastic snack for kids after school, and is a wonderful appetizer to enjoy with drinks! Sundae skewers usually bring to mind thick sundae pieces on sticks, coated in batter and deep-fried. However, today I’m sharing a recipe that recreates the delicious taste of fried sundae skewers without the need for a separate batter or deep frying. By simply pan-frying sundae wrapped in rice paper, you can achieve a wonderfully crispy exterior and chewy interior. This method is not only healthier by avoiding deep frying and excess oil absorption but also simplifies the cooking process, resulting in a dish that’s arguably even more delicious! We’ll also be pairing it with a sweet and spicy sauce that makes it irresistible, even for picky eaters. Let me guide you step-by-step on how to make these delightful sundae snacks at home.
Main Ingredients- Sundae (Korean blood sausage) 500g
- Rice paper wrappers 6-7 sheets
- Cooking oil (generous amount)
Sauce Ingredients- Ketchup 2 Tbsp
- Gochujang (Korean chili paste) 1.5 Tbsp
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Corn syrup or Oligosaccharide 2 Tbsp
- Minced garlic 0.5 Tbsp (optional)
- Sesame seeds (for garnish)
- Ketchup 2 Tbsp
- Gochujang (Korean chili paste) 1.5 Tbsp
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Corn syrup or Oligosaccharide 2 Tbsp
- Minced garlic 0.5 Tbsp (optional)
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s gently cook the sundae. Since we’ll only be crisping up the outside during the pan-frying stage, it’s important to ensure the inside is tender and cooked through. Briefly boiling the sundae will achieve this. Submerge the sundae in boiling water for about 10 minutes. While the sundae is boiling, we can prepare the delicious sauce.
Step 2
In a bowl, combine the ketchup (2 Tbsp), gochujang (1.5 Tbsp), soy sauce (1 Tbsp), sugar (1 Tbsp), corn syrup (2 Tbsp), and minced garlic (0.5 Tbsp, optional). Add a pinch of sesame seeds if desired. Mix everything well to create the sauce. The minced garlic is optional; if you’re making this for children who might find it too spicy, you can omit it. For adult palates or as a drinking snack, adding garlic provides a pleasant zing that cuts through the richness of the sundae.
Step 3
After boiling for 10 minutes, check if the sundae is tender by gently piercing the center with a chopstick or fork. If it yields easily, it’s ready. Turn off the heat and let it cool slightly before slicing.
Step 4
For 500g of sundae, dividing it into 7 equal portions usually results in a good size. Since the sundae will be hot right after boiling, let it cool down a bit before cutting. Cutting the pieces too large can make wrapping them with rice paper difficult, so aim for pieces approximately 6-7 cm long.
Step 5
Prepare a bowl of lukewarm water – not too hot, not too cold. Dip each rice paper wrapper into the water for a few seconds, flipping it once, until it becomes pliable and soft. Be careful not to oversoak it, as it can tear easily.
Step 6
Place a softened rice paper wrapper on a clean surface. Lay a piece of sundae near one edge and fold the sides of the rice paper inward over the sundae.
Step 7
Then, starting from the edge closest to you, roll the sundae up tightly within the rice paper, similar to making a spring roll or sushi roll.
Step 8
Rice paper, when slightly damp, sticks to itself. This means the end seam will naturally seal shut once you’ve rolled it, keeping the sundae securely wrapped.
Step 9
Repeat this process for all the sundae pieces. As you wrap them, place the prepared skewers on a plate or tray, ensuring they don’t touch each other to prevent sticking.
Step 10
Once each sundae is wrapped, gently insert a wooden skewer through the center.
Step 11
Insert skewers into all the wrapped sundae pieces. Arrange them on the cooking surface with space between each one, ready for pan-frying.
Step 12
Heat a frying pan or skillet over medium heat and add a generous amount of cooking oil. You want enough oil so the skewers can fry nicely, similar to making pancakes.
Step 13
Once the oil is hot, carefully place the sundae skewers in the pan. Cook over medium heat, turning them occasionally until golden brown and crispy on all sides.
Step 14
Continue to pan-fry, turning the skewers to ensure even browning. You’ll see small bubbles forming as the rice paper crisps up, and the exterior will turn a beautiful golden-brown. Remember to leave space between the skewers while they are cooking to prevent them from sticking together.
Step 15
Once the sundae skewers are perfectly golden and crispy, brush them generously on all sides with the prepared sweet and spicy sauce. And there you have it – delicious Rice Paper Sundae Skewers! I made these as an after-school snack for the kids, but I ended up eating more than them – they’re that good! I’m already craving them again. The combination of the chewy, crispy exterior and the warm, tender sundae interior is simply irresistible. It’s a fantastic snack and a great accompaniment to drinks. Unlike traditional fried versions, this pan-fried method using rice paper significantly reduces calories while delivering incredible flavor. Try making these delicious and healthy sundae skewers at home!
